11:00am
Rural Skills Area, Main Hall
Alison will talk about raising bread using a sourdough starter, and some of the challenges faced by a home baker who may not bake every day – i.e. can the starter die in the fridge?
She will demonstrate preparing 100% rye loaves, and will have samples of the loaves to taste.
Scotland The Bread flour will be used – heritage grain varieties, organically grown and milled in Fife – and will be available for purchase during the day.
Alison Ramcharran
Alison moved back to Scotland in 2009, when she changed her life from a senior role in business to combine being full-time mother to two boys with baking bread, beekeeping and maintaining her interest in business by doing part-time roles.
She bakes bread from home to sell locally and has a passion for making Real Bread accessible to all.
Alison is a trustee of Scotland The Bread.